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Daddy Peacocks' Chunky Chilli

A beautiful mild, smoky slow cooked chilli that makes a great centerpiece to any Tex-Mex meal. It can be served in the pot and is great for an informal party! Made with a mixture of beef mince and chunks and packed full of veggies, the beauty of this chilli lies in the long, slow cook. After an initial searing of the ingredients, this chilli can be left in the slow cooker (will extend the cook time) so you can come home from work to dinner all ready! For a vegan alternative, replace the meat with large chunks of butternut squash and whole chestnut mushrooms.
Cook Time2 hrs
Total Time2 hrs
Servings: 6 people


  • 1 tbsp olive oil
  • 400 g Diced Beef Chunks
  • 1 Onion finely diced or grated
  • 1 tbsp Garlic Granules
  • 1 tbsp Ground Paprika Smoked or plain
  • 6 Mushrooms cut into chunks
  • 1 Pepper Cut into chunks
  • 200 g Lean Beef Mince 5-10% fat
  • 2 tbsp Apple Cider Vinegar
  • 1 Onion cut into large chunks
  • 6 Olives Finely diced
  • 1 tin Chopped Tomatoes
  • 200 g Passata
  • 3 Cloves garlic Grated
  • 25 g Dark Chocolate 95-99% Cocoa
  • 1 tsp Instant Coffee Dissolved in 1tsp warm water
  • 2 Chipotle Chillies Rehydrated for 30mins in hot water
  • 200-300 ml water
  • 1 tin Red Kidney Beans


  • The first stage is not essential but it does give that extra flavour to the chilli and helps keep the chunks of beef tender. So in your large pot heat the oil and then briefly seal the chunks of beef on each side before draining and leaving in a bowl for later.
  • To the pan add the Oil, finely diced onion, ground paprika, garlic granules, mushrooms and pepper. Fry over a low heat for around 5-10mins until the onions are soft and translucent.
  • Next add the mince & then the beef chunks back in and fry until the mince is brown. Deglaze the pan with the apple cider vinegar and add in the chunks of onion and olives, stir until they are mixed in.
  • Next add the rest of the ingredients except the beans - pasatta, chopped tomatoes, grated garlic, dark chocolate, coffee, chillies and water - and simmer for a good 2 hours on low with the lid on. Keep the chillies whole and then you can fish them out at the end just before serving - you will get all the flavour but none of the heat.
  • After two hours add the kidney beans, remove the lids and continue to simmer for a further hour or so until the chilli is of the consistency you like - Daddy Peacock likes his rich but not too runny and not too dry - kind of a ketchup consistency!
  • To make the tortilla bowls - brush a couple of wraps with olive oil and sit inside a tall cake tin. Bake in a medium oven for 5-10 mins and they will be crispy. To serve the chilli fill the bottom of the tortilla bowl with rice, crunchy shredded lettuce and top with the chilli!